These last two days I have been up in Napa, taking a two day wine course put on by Diageo. It’s an exciting time to be in wine country, as fruit is just beginning to be picked and there is a palatable enthusiasm in the air-conditioned halls of the DC&E headquarters. I learned a lot over these last two days, as this course was more advanced and more thoroughly engaging than the last class I took. There were two intriguing tastings, one at the end of day 1 and one at the start (9am) of day 2. The first was white wines, with all the common players, and it was blind, meaning we had to identify the wines by tasting through and finding well-known varietal characteristics. I was proud of myself, because I nailed all six, where just a few months ago I only got two out of six in the same style of tasting. The first and easiest was the Chardonnay, look for yeast and a golden color, symbolic of sur-lees aging in Oak. Check! Then I went to the Alsacian wines, Riesling and Gewurztraminer. I knew the Gewurzt right away, it’s all in the Lychee nut smell and the spicy taste, that’s a dead give-away. The other sweet smelling wine with honey and high acid had to be the Riesling. The Sauvignon blanc was next, just pick out cat pee (it’s not as bad as it sounds) and bell pepper (known as “Vegetal” in the wine snob world). I was a ringer when it came to the Viognier, because it was a Rosenblum 07 Kathy’s Cuvee, and I know that taste at first sip. Lastly came the Pinot Gris, which had to be the Pinot Gris, because… it was the only one left! I will spare the details of the red tasting because I didn’t do as well, all I can say is that I need to trust my gut instinct more, because once I start second-guessing myself, I start to miss them.
On the first day we also did a component analysis, testing the scent and taste of sugar, acid, oak, and tannin in water at various levels. This was very interesting because often the taste of the wine masks the true makeup and makes it difficult to really decipher what is what. The most intriguing aspect of this to me was that sugar, acid, and tannin have no scent. A wine may smell sweet but you do not smell sweetness, and a wine may smell acidy, but they really have no scent. Instead your palate is sending a signal to your brain telling it that the honey smell on a Reisling, or the tannic notes on a Petite Sirah mean that the wine will have those components, but often a sweet smelling wine is actually bone dry. Later in this lesson we discussed why we smell what we smell in wine. Take a pineapple for example. When you smell a pineapple, it smells… like a pineapple. No breakthrough there. But why does it smell like that? It’s because it contains ethyl butyrate, which smells like pineapple. Finished wine imparts tiny bits of these chemicals and grapes, and grapes are the only fruit that can achieve this complexity, add oak and fermentation and the possibilities are endless. So when your friend (or my brother in this case) tells me I sound like an ass because I say I smell coffee beans and dark chocolate in a Syrah, I can look at him and tell him that it’s because those chemicals are actually in the wine, then he can laugh at me! To help with this we were given a lazy susan with wine glasses full of typical scents, lemon and lime, honey, marmalade, apples, etc for white wine and plum, coffee, mushrooms, tobacco, etc for red wines.
My favorite exercise during the two-day course was the blending seminar. They poured glasses of all five of the classic Bordeaux varietals, two clones of Cabernet Sauvignon (clone 4 and clone 6 from BV for those keeping score), Cabernet Franc, Merlot, Petite Verdot, and Malbec. We then used pipettes and beakers to blend distinct proportions of each varietal, attempting to achieve a balanced blend, with good acid, nice mid-palate, round lush tannins, deep color, and a great taste. Each of these wines adds something, Cabernet Sauvignon is the classic chocolate, cherry, deep base. Cab Franc is softer than Cab with some of the same characteristics, and along with Merlot it takes the bite off of the Cab, where Petite Verdot and Malbec are used sparingly to add a bit of length and personality to the wine. This is truly where winemaking becomes and art, and in the business it’s not just finding what you like, but understanding what your customers expect and desire from your wine.
All in all this class was wonderful and I learned a lot. The final test was a blind eight wine tasting of four different varietals side by side. My small group managed to nail all of the varietals, then we had to establish where they came from, using the characteristics of climate and terroir, and then try to name the exact winery they came from, although we knew that they were all in the Diageo Portfolio from California. Amazingly, we were able to name six of the eight wineries and where they were from, and don’t worry, I got the glass of Rosenblum Paso Robles Appellation Series Zinfandel correct, as well as the other Zin! I was proud of myself for getting these right and seeing how far I have come in my wine knowledge. My group winning this contest and walking out with a Magnum of 2004 BV Georges Latour Private Reserve was just the icing on the cake! I hope to continue to take these classes and continue my studies as the progress I have made is just the beginning of what I hope to learn.
Wednesday, August 27, 2008
Tuesday, August 19, 2008
Label me satisfied
I guess I should first apologize for not writing, I have been caught up with the Olympics and really have been focusing too much time on that. Wine, to me, is one of those things that is mood dependant, meaning if I don’t really feeling like drinking, well, I’m not going to. Writing about wine is almost the same, perhaps just writing in general, if I don’t feel like writing I’m not going to.
Last week, I was thinking a lot about labeling. A lot of thought goes into a label on a wine bottle, and I know that most people in the wine industry spend a lot of time studying them. First of all is the general information. Of course you have the brand and the name of the wine, weather the name is indicative of the varietal or origin, that’s another story. You can find the alcohol content, the sulfite and health warning, and the content of the bottle. Look at the labels in your local wine shop, what do you find? I see varietals being identified from New World wine countries, like the U.S., Argentina, Australia, and others. But just because a varietal is listed does not mean that is the only one. All countries have strict laws, but many times they are broken down even more than that. For example in California, if a single varietal is listed, at least 75% of that wine must come from that grape (85% in the E.U), and if two or more varietals are listed, 100% of the wine and appellation must be from that grape.
What else is listed? Look for the year. It might not be there, because it’s not required. Most wineries will put the vintage, and in the US, 95% of the grapes must be from that year to have the name on the label. But there are some that don’t… like for sparkling wine. Many houses create vertical blends (from different years, as opposed to horizontal blends which are the same wine from different vineyards) to create the Cuvee (Cuvee is not the same as cuvee), and these Chateaus will blend past vintages to create their house taste.
What else do you have? You might see “Old Vines”, “Reserve”, “Special Selection”, or something like that. This means nothing, meaning they have no legal definition, take these terms as marketing terms and nothing more, they are more or less dependant on the reputation of the winery.
One of my favorite spots on the bottle is where is says, ”Mis en Bouteille au Chateau”, or “Produced and bottled at the winery”. If the American label says “Estate Bottled” then 100% must be from the vineyard. This is one of those historical terms that was created to prevent fraud. If wine went from barrel to bottle at the Chateau, then the winery’s reputation was at stake, therefore that label made the bottler more trustworthy. Before, wine was transported by barrel to the port, then bottled by a suspect exporter, and a bit of prune juice or worse may have been added to your Lafitte Rothschild!
So there is all of this “Stuff” on the label, but what about the label itself. I am a big fan of the traditional label, the white on the dark glass, the narrow letters perfectly centered in black or red. The other end of the spectrum is a bottle like the Paco y Lola Albarino from Spain, who decided that this easy drinking white wine needed a bit more fun. They put white polka dots on the label and black ones on the cork.
I think that many times the bottle that the wine is in is initially more important than the wine itself. I always look at a bottle before I buy it, I study the specifics, feel the weight of the glass, examine the foily, and decide whether it is worth the buy. Marketing is so important in wine, to catch the eye, to lure the buyer to take the bait. Once the bait is taken though, it is the wine’s job to bring the fish back for another.
Last week, I was thinking a lot about labeling. A lot of thought goes into a label on a wine bottle, and I know that most people in the wine industry spend a lot of time studying them. First of all is the general information. Of course you have the brand and the name of the wine, weather the name is indicative of the varietal or origin, that’s another story. You can find the alcohol content, the sulfite and health warning, and the content of the bottle. Look at the labels in your local wine shop, what do you find? I see varietals being identified from New World wine countries, like the U.S., Argentina, Australia, and others. But just because a varietal is listed does not mean that is the only one. All countries have strict laws, but many times they are broken down even more than that. For example in California, if a single varietal is listed, at least 75% of that wine must come from that grape (85% in the E.U), and if two or more varietals are listed, 100% of the wine and appellation must be from that grape.
What else is listed? Look for the year. It might not be there, because it’s not required. Most wineries will put the vintage, and in the US, 95% of the grapes must be from that year to have the name on the label. But there are some that don’t… like for sparkling wine. Many houses create vertical blends (from different years, as opposed to horizontal blends which are the same wine from different vineyards) to create the Cuvee (Cuvee is not the same as cuvee), and these Chateaus will blend past vintages to create their house taste.
What else do you have? You might see “Old Vines”, “Reserve”, “Special Selection”, or something like that. This means nothing, meaning they have no legal definition, take these terms as marketing terms and nothing more, they are more or less dependant on the reputation of the winery.
One of my favorite spots on the bottle is where is says, ”Mis en Bouteille au Chateau”, or “Produced and bottled at the winery”. If the American label says “Estate Bottled” then 100% must be from the vineyard. This is one of those historical terms that was created to prevent fraud. If wine went from barrel to bottle at the Chateau, then the winery’s reputation was at stake, therefore that label made the bottler more trustworthy. Before, wine was transported by barrel to the port, then bottled by a suspect exporter, and a bit of prune juice or worse may have been added to your Lafitte Rothschild!
So there is all of this “Stuff” on the label, but what about the label itself. I am a big fan of the traditional label, the white on the dark glass, the narrow letters perfectly centered in black or red. The other end of the spectrum is a bottle like the Paco y Lola Albarino from Spain, who decided that this easy drinking white wine needed a bit more fun. They put white polka dots on the label and black ones on the cork.
I think that many times the bottle that the wine is in is initially more important than the wine itself. I always look at a bottle before I buy it, I study the specifics, feel the weight of the glass, examine the foily, and decide whether it is worth the buy. Marketing is so important in wine, to catch the eye, to lure the buyer to take the bait. Once the bait is taken though, it is the wine’s job to bring the fish back for another.
Wednesday, August 13, 2008
To Spain I go
One of the major European players that I don’t know much about is Spain. I have always been a bit hesitant when ordering Spanish wine, and it is often lost on extensive lists of French or Italian wines. The history of Spain’s winemaking history is interesting, with the amount of foreign influence that has taken place from the Moors to the influx of French talent when Phylloxera ripped through the French vineyards. Scores of French winemakers moved across their common border, closing their chateau to open a bodega. The influence of French winemaking, bringing 60 gallon French barrels, noble varietals, and putting their touch on Tempranillo, Garnacha, and other native Spanish grapes is what has formed the Spanish wine industry to what it is today. Now Spain has the largest total acreage in the world and produces the third most wine of any country.
When I think of Spanish wine I think of value, of unknown vineyards, hot, dry weather, and inevitably Sangria (which I did not taste today). The first wine I tasted today was a Cava, a sparking wine made by the traditional Methode Champenoise, fermented on its lees in the same bottle in which it is sold. This wine was nice and light, nothing exceptional, but good enough as an aperitif. This exemplifies what should be, a joke rather than a conversation, a greeting rather than a meeting. I have difficulty picking out characteristics when drinking sparkling wine, but after the bubbles faded in the Dibon Brut Cava I got minerals, pear, and green apple. What makes this wine special was that it was $8, whereas an equivalent French or Californian sparkling wine would be $15-20.
This nice intro to our Spanish tasting opened the door to a beautiful Albariño, a white that I had not previously tasted. I was told that it resembled Viognier, and one sniff of the gold liquid and it let out a scream of peach and orange zest. The Paco and Lola Albariño from the Basque region of Rias Baixes was as refreshing as a Sauvignon Blanc but as flavorful as a Roussanne. Spanish white wine still offers me a lot of unknowns, as the early Sherry trade faded, the cool fields of the North and the hot plateaus of the center of the country began to produce a multitude of small production varietals.
After tasting through three reds, I got a small example of what reds offer. All of them were well balanced, characteristically sound, and well priced, and for the cost, there was no real weak wine. I am trying to pick a few things out about Tempranillo, as this is a difficult grape to really define. While tasting a 100% Tempranillo from Ribera del Duero, I got a very earthy wine, with pine and tannins battling American Oak. I still need to taste further as I still cannot define exactly what I will get from a Tempranillo next time I approach it.
My favorite wine of the night was the 06 ROJO Garnacha priced at $9. Garnacha is the Spanish name for Grenache, and I would like to thank the French for refining it here! This wine was very fruit forward, with ripe black cherry, vanilla bean, and white pepper. My group argued a bit when I threw out the idea that the wine was old world. I felt that because the wine seemed to speak so loudly, there were no chemicals or sulfur noticeable in the nose and the wine made me feel like I was drinking it straight out of the barrel at the winery.
What an exciting tasting this was today for me, the world of wine is ever growing, and I am learning more and more about it with every sip. I do see myself moving towards Spanish wine, if not for value only, but for that fact that the quality truly is at the level of all of the other fine wine regions in the world.
When I think of Spanish wine I think of value, of unknown vineyards, hot, dry weather, and inevitably Sangria (which I did not taste today). The first wine I tasted today was a Cava, a sparking wine made by the traditional Methode Champenoise, fermented on its lees in the same bottle in which it is sold. This wine was nice and light, nothing exceptional, but good enough as an aperitif. This exemplifies what should be, a joke rather than a conversation, a greeting rather than a meeting. I have difficulty picking out characteristics when drinking sparkling wine, but after the bubbles faded in the Dibon Brut Cava I got minerals, pear, and green apple. What makes this wine special was that it was $8, whereas an equivalent French or Californian sparkling wine would be $15-20.
This nice intro to our Spanish tasting opened the door to a beautiful Albariño, a white that I had not previously tasted. I was told that it resembled Viognier, and one sniff of the gold liquid and it let out a scream of peach and orange zest. The Paco and Lola Albariño from the Basque region of Rias Baixes was as refreshing as a Sauvignon Blanc but as flavorful as a Roussanne. Spanish white wine still offers me a lot of unknowns, as the early Sherry trade faded, the cool fields of the North and the hot plateaus of the center of the country began to produce a multitude of small production varietals.
After tasting through three reds, I got a small example of what reds offer. All of them were well balanced, characteristically sound, and well priced, and for the cost, there was no real weak wine. I am trying to pick a few things out about Tempranillo, as this is a difficult grape to really define. While tasting a 100% Tempranillo from Ribera del Duero, I got a very earthy wine, with pine and tannins battling American Oak. I still need to taste further as I still cannot define exactly what I will get from a Tempranillo next time I approach it.
My favorite wine of the night was the 06 ROJO Garnacha priced at $9. Garnacha is the Spanish name for Grenache, and I would like to thank the French for refining it here! This wine was very fruit forward, with ripe black cherry, vanilla bean, and white pepper. My group argued a bit when I threw out the idea that the wine was old world. I felt that because the wine seemed to speak so loudly, there were no chemicals or sulfur noticeable in the nose and the wine made me feel like I was drinking it straight out of the barrel at the winery.
What an exciting tasting this was today for me, the world of wine is ever growing, and I am learning more and more about it with every sip. I do see myself moving towards Spanish wine, if not for value only, but for that fact that the quality truly is at the level of all of the other fine wine regions in the world.
Sunday, August 10, 2008
Wine Country Comes to Town
Yesterday I had the opportunity to head to the third annual Urban Wine Experience at Jack London Square. The collection of East Bay Vintners is a perfect example of the drive that has expanded “Wine Country” far beyond the vineyards and into the city. Wine can be made anywhere, as long as the winemaker has access to a macro bin and a truck. This has allowed more people turn a simple hobby into a small career. For some, like Jeff Cohen of JC Cellars and Mike Dashe of Dashe Cellars, it has been an interesting progression from the west cellar at Rosenblum to rave reviews in wine magazines and a new winery in Oakland. Fortunately, these small wineries have the opportunity to join forces and showcase their goods at this tasting.
The meadow at Jack London Square was a perfect place to hold the event. It was a warm afternoon, but the cool breeze from the bay allowed us to taste in comfort. The wineries were separated in small tents, and each winery was paired with a local restaurant. Some of my favorite local restaurants serving food that paired beautiful with the wine, like a fig risotto from Bellanico, and a spectacular gnocchi with ox tail from Patrick David’s catering. The crowd was lively, although it was a little crowded. To be perfectly honest, it drives me mad when pourers go into a bit too much detail about wine when there are people waiting for a pour. The warm weather drew me towards the Roses, Pinots, and whites, but I also got the opportunity to taste some Petite Verdot, a bunch of Rhones, and some interesting blends.
My favorite winery from yesterday was a pretty easy pick. Although it came down to JC Cellars and Prospect 772, I had to go with the relatively new Prospect 772 winery. I was truly blown away at the precision of their blends. Their three wines, The Brat, The Brawler, and The Baby Doll, are cleverly named, well balanced and a good buy. The Baby Doll was wonderful on a day like yesterday, a delicate Rose of Grenache that comes alive with flavors of grapefruit and berries. This wine was soft and gentle on the palate, and the light citrus and delicate acidity made you want to take another drink. Another intriguing blend was The Brawler. This big, bold Syrah and the light touch of Viognier add life and complexity to the richness of baking spices and black fruit.
I think that any time tasting is brought to the city, it enhances the experience for the wine connoisseur. It brings the romanticism to them, the complexity and the opportunity to search and discover to a small patch of grass near the Port of Oakland. The other wineries there were intriguing, and I plan on taking the short drive to explore them more. It’s nice to just have to drive down the block to taste, as opposed to making the trek up to Sonoma or Napa.
The meadow at Jack London Square was a perfect place to hold the event. It was a warm afternoon, but the cool breeze from the bay allowed us to taste in comfort. The wineries were separated in small tents, and each winery was paired with a local restaurant. Some of my favorite local restaurants serving food that paired beautiful with the wine, like a fig risotto from Bellanico, and a spectacular gnocchi with ox tail from Patrick David’s catering. The crowd was lively, although it was a little crowded. To be perfectly honest, it drives me mad when pourers go into a bit too much detail about wine when there are people waiting for a pour. The warm weather drew me towards the Roses, Pinots, and whites, but I also got the opportunity to taste some Petite Verdot, a bunch of Rhones, and some interesting blends.
My favorite winery from yesterday was a pretty easy pick. Although it came down to JC Cellars and Prospect 772, I had to go with the relatively new Prospect 772 winery. I was truly blown away at the precision of their blends. Their three wines, The Brat, The Brawler, and The Baby Doll, are cleverly named, well balanced and a good buy. The Baby Doll was wonderful on a day like yesterday, a delicate Rose of Grenache that comes alive with flavors of grapefruit and berries. This wine was soft and gentle on the palate, and the light citrus and delicate acidity made you want to take another drink. Another intriguing blend was The Brawler. This big, bold Syrah and the light touch of Viognier add life and complexity to the richness of baking spices and black fruit.
I think that any time tasting is brought to the city, it enhances the experience for the wine connoisseur. It brings the romanticism to them, the complexity and the opportunity to search and discover to a small patch of grass near the Port of Oakland. The other wineries there were intriguing, and I plan on taking the short drive to explore them more. It’s nice to just have to drive down the block to taste, as opposed to making the trek up to Sonoma or Napa.
Wednesday, August 6, 2008
Tasting Date
Oh, how these recent days have taken their toll on me. I hate to complain, but it’s 8 pm and I just finally sat down. My brain is a bit fried, but after a good meal and a few glasses of my favorite Argentine Torrontes, I am beginning to feel a bit better. I think I need a vacation, in fact, my wife and I are really thinking about trying to head down to Paso Robles, San Luis Obispo, and Santa Barbara to do a bit of tasting. That got me thinking about tasting, in fact, I think about tasting quite a bit. I really do enjoy heading up to wine country, it’s an escape, a trip to beautiful scenery, great finds, and crowds. I have learned to escape the crowds, to pick and choose where to go, and to avoid the tourist traps and find the good juice poured by people who are happy to have you there.
I guess first and foremost, I prefer to stay out of Napa. I really only get to go tasting on weekends, and highway 29 (St. Helena Hwy) is such a mess, even though Taylor’s Refreshers does serve some of the tastiest burgers around. I have gone to BV and think it’s a great place to take out-of-towners, but for me, really exploring and searching is what makes me happy. Instead of up and down 29, cross over to the Silverado Trail. The wineries here are beautiful, and a bit out of the way, so although they can get crowded, I don’t get the turnstile feeling when I head here. I have a few recommendations about tasting, as well as a few of my favorite locations.
First, go with as few people as possible. Small wineries hate limos, and even more than limos, they hate bachelor/ette parties with limos. You will get minimum attention, and the tasting room worker who drew the shortest straw. Second, this isn’t college, you don’t have to drink as much as possible in as short of a time as possible. If you don’t like it, spit and pour, if you are planning to go a few wineries, take your time. Don’t plan on more than four wineries, if you are driving a bit, plan on three. Third, call ahead or check the website of your planned wineries, check to see if you need to call ahead. Four, hydrate, it might be hot, you will be drinking, try to drink water at every winery, they should have it readily available. Last, try to stay the night in the area, if you can, or if you know someone, try to crash somewhere, the last thing you need is a DUI, plus the area has some amazing restaurants and staying for dinner can be magical.
If I do go to Napa I will always stop at Taylor’s right away for lunch, get a good burger and build a nice foundation in my stomach. I will try to go to a place a bit further north and normally try to pick and choose. There as so many spots to choose from, pick a new one, maybe one you’ve never heard of, and hope it’s good. Then I will jump over to the Silverado trail, it’s normally late afternoon and I will go to Miner Vineyards. I love the wine here, the tasting room is intimate, most people are there for good wine, and the staff treats me right. I really enjoy their wine and even when I showed up with a small group (yah, I know, see rule 1), they were happy to accommodate. They make quality wine, beautiful Cabs and blends, The Oracle is a truly beautiful wine, in fact I think I have four bottles on my shelf as we speak. After a quick check of the sun, I will decide my next spot. The plan is to settle into a table a Mumm, just up the road, for sunset. The patio area is stunning, and the sun sets over the valley and behind the mountains, the bubbly and the view really make you pause and realize house lucky you are to live in the Bay Area.
If Napa just won’t do, I will head to Sonoma. My favorite stop is just outside of the town limits, a bit out of the way, and is easy to pronounce. That stop is Gundlach Bundschu. They have a wonderful selection of light reds, beautiful Rose, and delicate whites that battle well with the intense heat that always seems to greet me when we go here. There is a nice picnic area and a beautiful view. From here you can head back to Sonoma or do what I would do, drive down to 12 and stop at Acacia (CALL AHEAD). Acacia has wonderful Pinots and their Chardonnay is some of my favorite. It is well hidden, just turn at Domaine Carneros and make a left about 2 miles down. My last stop would be at Domaine Carneros, another bubbly stop, hopefully during sunset, and even though Kenny G doesn’t work there anymore, they still serve some great sparkling wine and the Chateau is beautiful.
Whatever you do, try to go taste, it really is a perfect way to pass a weekend day.
I guess first and foremost, I prefer to stay out of Napa. I really only get to go tasting on weekends, and highway 29 (St. Helena Hwy) is such a mess, even though Taylor’s Refreshers does serve some of the tastiest burgers around. I have gone to BV and think it’s a great place to take out-of-towners, but for me, really exploring and searching is what makes me happy. Instead of up and down 29, cross over to the Silverado Trail. The wineries here are beautiful, and a bit out of the way, so although they can get crowded, I don’t get the turnstile feeling when I head here. I have a few recommendations about tasting, as well as a few of my favorite locations.
First, go with as few people as possible. Small wineries hate limos, and even more than limos, they hate bachelor/ette parties with limos. You will get minimum attention, and the tasting room worker who drew the shortest straw. Second, this isn’t college, you don’t have to drink as much as possible in as short of a time as possible. If you don’t like it, spit and pour, if you are planning to go a few wineries, take your time. Don’t plan on more than four wineries, if you are driving a bit, plan on three. Third, call ahead or check the website of your planned wineries, check to see if you need to call ahead. Four, hydrate, it might be hot, you will be drinking, try to drink water at every winery, they should have it readily available. Last, try to stay the night in the area, if you can, or if you know someone, try to crash somewhere, the last thing you need is a DUI, plus the area has some amazing restaurants and staying for dinner can be magical.
If I do go to Napa I will always stop at Taylor’s right away for lunch, get a good burger and build a nice foundation in my stomach. I will try to go to a place a bit further north and normally try to pick and choose. There as so many spots to choose from, pick a new one, maybe one you’ve never heard of, and hope it’s good. Then I will jump over to the Silverado trail, it’s normally late afternoon and I will go to Miner Vineyards. I love the wine here, the tasting room is intimate, most people are there for good wine, and the staff treats me right. I really enjoy their wine and even when I showed up with a small group (yah, I know, see rule 1), they were happy to accommodate. They make quality wine, beautiful Cabs and blends, The Oracle is a truly beautiful wine, in fact I think I have four bottles on my shelf as we speak. After a quick check of the sun, I will decide my next spot. The plan is to settle into a table a Mumm, just up the road, for sunset. The patio area is stunning, and the sun sets over the valley and behind the mountains, the bubbly and the view really make you pause and realize house lucky you are to live in the Bay Area.
If Napa just won’t do, I will head to Sonoma. My favorite stop is just outside of the town limits, a bit out of the way, and is easy to pronounce. That stop is Gundlach Bundschu. They have a wonderful selection of light reds, beautiful Rose, and delicate whites that battle well with the intense heat that always seems to greet me when we go here. There is a nice picnic area and a beautiful view. From here you can head back to Sonoma or do what I would do, drive down to 12 and stop at Acacia (CALL AHEAD). Acacia has wonderful Pinots and their Chardonnay is some of my favorite. It is well hidden, just turn at Domaine Carneros and make a left about 2 miles down. My last stop would be at Domaine Carneros, another bubbly stop, hopefully during sunset, and even though Kenny G doesn’t work there anymore, they still serve some great sparkling wine and the Chateau is beautiful.
Whatever you do, try to go taste, it really is a perfect way to pass a weekend day.
Monday, August 4, 2008
Stepping foot into the boot
I am beginning to develop a healthy obsession about Italy. It’s not just wine either, recently I purchased a new mixer and made fresh pasta and my first homemade pizza is in the oven as we speak! I think that Italy encompasses the importance of rich flavors and perfect spices the scream out in their food and wine. Recently, we have been dining at a few Italian restaurants as well, and seeing the variety of food and wine is one of the beautiful things as you move up and down the long skinny country. I love the food more than anything though, I make some mean pasta sauce, and I will go to an Italian restaurant over just about any other when given the choice. My wife’s family is originally from Italy, and her grandma makes some of the tastiest pasta’s and dishes that I have ever tried. What is particularly pleasing is that everyone has their own family recipe, that when I go to her house, I can taste something that I have never tasted before and won’t find anywhere else.
The more Italian restaurants that I go to, the more Italian wine I drink. That being said, the more Italian wine lists I see, the more confused I get about the wine structure of the country. It seems like everyone has their own wine, there are just too many regions, and you could drink a bottle a day for a year and not taste every varietal they have to offer. To be honest, I don’t even know how to break the surface of all the DOC’s and DOCG’s. At least with France, I have heard of most of the regions. I have an idea of where I want to go and (hopefully) I can get the name of the grape and know a bit of what to expect. With Italy, all of the noble grapes have different names, and then there is the multitude of varietals that only exist in Italy, in one state in Italy, or grow solely in one particular town in Italy. So I ask the waiter of course, and I hope that they know what they are talking about, because a list of Cannonau de Sardegna, Cannanau di Badde Nigolosu, and Cannonau Malvasia Nera all look the same to me!
I believe that I am more drawn to Italian wine than Californian or French wine. I am determined to really learn Italian wine, to tackle all of the regions and decipher the naming code. I am not going to drink a bottle a day (don’t worry mom), or even a bottle a week, I have more that I need to focus on, but I am going to make the effort to read and taste whenever possible. I love being drawn to Italy, it’s something mysterious about a country that I visited when I was younger and didn’t know about wine. Now, I am revisiting it, learning about the climate and geography, finding out the history and the changing taste of the country. So far, I have tried to taste some of the varietals, the major ones at least, Sangiovese, Barbera, Nebiollo, and a few whites as well. Two wines that have really stood out to me are the Lachryma grape, a super floral, almost soapy grape that is only grown in one small DOC. A white that I tried for the first time was a Torbata d’Alghero, a Sauv Blancish wine that was just perfect with baked fish.
I will keep my daily reader(s) up to date on my Italian wine exploration and hopefully by the time I take the WSET or the SWE test I will understand a bit of this country’s beautiful wine.
Wine of the week- 2005 Provenance Oakville Cab Sauvignon ($65)- Yah I know it’s a bit expensive, and picking a Cab from the Napa Valley could be considered a bit of an easy option, but damn was this wine is good. I just finished the bottle, two days after I opened it and it has continued to grow and blossom into what may be the nicest Cab I have ever tried. It started out a bit tight, with a bit of spice and mocha biancha on the nose, and blueberry and black fruit on the palate. Now that a bit of time has allowed it to open, I am getting tons of fruit, and a bit of bell pepper which is normal in a cab. This beautiful deep purple colored wine has a long lasting flavor and an intense nose. I would pair it with any strong Italian dish (see above). If you feel like blowing a bit of money on a can’t lose bottle, go for a Napa Cab like this one.
The more Italian restaurants that I go to, the more Italian wine I drink. That being said, the more Italian wine lists I see, the more confused I get about the wine structure of the country. It seems like everyone has their own wine, there are just too many regions, and you could drink a bottle a day for a year and not taste every varietal they have to offer. To be honest, I don’t even know how to break the surface of all the DOC’s and DOCG’s. At least with France, I have heard of most of the regions. I have an idea of where I want to go and (hopefully) I can get the name of the grape and know a bit of what to expect. With Italy, all of the noble grapes have different names, and then there is the multitude of varietals that only exist in Italy, in one state in Italy, or grow solely in one particular town in Italy. So I ask the waiter of course, and I hope that they know what they are talking about, because a list of Cannonau de Sardegna, Cannanau di Badde Nigolosu, and Cannonau Malvasia Nera all look the same to me!
I believe that I am more drawn to Italian wine than Californian or French wine. I am determined to really learn Italian wine, to tackle all of the regions and decipher the naming code. I am not going to drink a bottle a day (don’t worry mom), or even a bottle a week, I have more that I need to focus on, but I am going to make the effort to read and taste whenever possible. I love being drawn to Italy, it’s something mysterious about a country that I visited when I was younger and didn’t know about wine. Now, I am revisiting it, learning about the climate and geography, finding out the history and the changing taste of the country. So far, I have tried to taste some of the varietals, the major ones at least, Sangiovese, Barbera, Nebiollo, and a few whites as well. Two wines that have really stood out to me are the Lachryma grape, a super floral, almost soapy grape that is only grown in one small DOC. A white that I tried for the first time was a Torbata d’Alghero, a Sauv Blancish wine that was just perfect with baked fish.
I will keep my daily reader(s) up to date on my Italian wine exploration and hopefully by the time I take the WSET or the SWE test I will understand a bit of this country’s beautiful wine.
Wine of the week- 2005 Provenance Oakville Cab Sauvignon ($65)- Yah I know it’s a bit expensive, and picking a Cab from the Napa Valley could be considered a bit of an easy option, but damn was this wine is good. I just finished the bottle, two days after I opened it and it has continued to grow and blossom into what may be the nicest Cab I have ever tried. It started out a bit tight, with a bit of spice and mocha biancha on the nose, and blueberry and black fruit on the palate. Now that a bit of time has allowed it to open, I am getting tons of fruit, and a bit of bell pepper which is normal in a cab. This beautiful deep purple colored wine has a long lasting flavor and an intense nose. I would pair it with any strong Italian dish (see above). If you feel like blowing a bit of money on a can’t lose bottle, go for a Napa Cab like this one.
Saturday, August 2, 2008
Summertime
Summertime is not wine’s shining season. It seems like events during the summer are catered more towards beer than wine. I went to a tasting today that featured good barbeque wine, and it made me really think about how to serve wine at an afternoon BBQ. First off, the selection of wine has obvious importance. I would start with a light bodied red, nothing to heavy that will tire out the guests. A Grenache or even a light Cab could work. Focus on what you are going to cook, steaks and ribs will pair well with most reds. I would throw a Pinot in there as well, it’s a great starter wine, something that can intrigue guests who may have arrived with intentions of drinking beer. As far as whites are concerned, a bottle in the cooler is always a nice treat. This wine is going to be direct competition with beer, so there are two roads that you can take. First, you can have something that you think will appeal to the most people, perhaps a Chardonnay or a Sauvignon Blanc, something that most people have tried and will be drawn to. The other option (the one that I prefer) is to introduce something that people haven’t tried. I might pull out an Italian white, or maybe a sparkling Gewurztraminer or so. Wines like that would at least have the “I have to at least try it” mentality. Sell, sell, sell, find the people who you think would like the wine and get them a glass!
I may get a little bit of flack, but I think that chilling red wine down on a hot day is definitely an okay idea. I don’t think it should be frozen, but just a little cool will help it to refresh a bit and not heat you up. When I was in Mendoza, it was ridiculously hot and people were actually dropping ice into their red wine. Now I would never do something like that, but room temperature could be a bit much when it’s 90 degrees outside.
Getting the grill ready is my favorite part of the BBQ. I would like to think of some recipes that would naturally pair well with wine. As I said, grilled meat is so easy to pair with wine, but the real challenge is pairing with the white wine. Grilled fish is not normally a staple at my BBQ’s, but some light chicken sausages, last week’s chicken recipe (not be confused with week old chicken), and some grilled shrimp are always a staple. For your marinating needs, always use a bit of wine to liven up the finished product. As far as meat is concerned, things like burgers and dogs will drive guests towards beer. Instead, a nice cut of steak, pork, or lamb would work better.
When figuring out how many bottles your guests will go through, think about the crowd that you are going to have. Will you be inviting your rugby teammates or is it a couples affair? Are you having people over to watch the UFC or is this a garden party? Will you be serving food on plastic plates with plastic cups or will there be tables set up? All of these factors will have an affect on the vibe, crowd, and ultimately, the choice of beverage for the afternoon/evening.
I may get a little bit of flack, but I think that chilling red wine down on a hot day is definitely an okay idea. I don’t think it should be frozen, but just a little cool will help it to refresh a bit and not heat you up. When I was in Mendoza, it was ridiculously hot and people were actually dropping ice into their red wine. Now I would never do something like that, but room temperature could be a bit much when it’s 90 degrees outside.
Getting the grill ready is my favorite part of the BBQ. I would like to think of some recipes that would naturally pair well with wine. As I said, grilled meat is so easy to pair with wine, but the real challenge is pairing with the white wine. Grilled fish is not normally a staple at my BBQ’s, but some light chicken sausages, last week’s chicken recipe (not be confused with week old chicken), and some grilled shrimp are always a staple. For your marinating needs, always use a bit of wine to liven up the finished product. As far as meat is concerned, things like burgers and dogs will drive guests towards beer. Instead, a nice cut of steak, pork, or lamb would work better.
When figuring out how many bottles your guests will go through, think about the crowd that you are going to have. Will you be inviting your rugby teammates or is it a couples affair? Are you having people over to watch the UFC or is this a garden party? Will you be serving food on plastic plates with plastic cups or will there be tables set up? All of these factors will have an affect on the vibe, crowd, and ultimately, the choice of beverage for the afternoon/evening.
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